Vegan Neapolitan Cheesecake Bars

Vegan Neapolitan Cheesecake Bars

This post is sponsored by Kitchenaid. All opinions are my own.

I’ve not had Neapolitan ice cream for years but I remember it well from my childhood. I always would only eat the chocolate and vanilla bits, but as my brother wanted the strawberry it worked out well! I’ve never been a huge strawberry fan which is why I’ve changed the strawberry layer to raspberry in these Vegan Neapolitan Cheesecake Bars. Let’s break down the layers: a Biscoff biscuit base (yes those yummy Lotus biscuits are vegan friendly, woohoo!), a vanilla cashew cheesecake layer, a raspberry cashew cheesecake layer dotted with fresh raspberries, and finally a topping of delicious dark chocolate. A lot of vegan cheesecake style desserts tend to have date and nut bases, which are very delicious and healthy too, but I really wanted to do a biscuit base as they’re so yummy. Biscoff biscuits went so well in these bars!

To get the cashews down to a smooth creamy cheesecake style texture I used the new KitchenAid Queens of Hearts Hand Blender from their new collection celebrating 100 years of the brand. It has five speeds so you can turn it up for extra power when you need it, plus a whisk attachment which is really handy for making whipped coconut cream! As KitchenAid are celebrating the creativity of it’s makers to come in the next century I thought a vegan recipe was the perfect way to showcase how much has changed in baking and food over the past 100 years, and how creative you can be when you have the right tools!

How to make Vegan Neapolitan Cheesecake Bars…

I started with the biscuit base, I turned Lotus biscuits into crumbs and mixed them with some dairy free butter. Then I pressed it into the tin.


For the vanilla cheesecake layer I blended up cashews, coconut milk, maple syrup and vanilla extract. I put it in the tin then it went into the freezer to set.

For the raspberry cheesecake layer I blended up cashews, coconut milk, maple syrup and freeze dried raspberries.


I smoothed about a third of it into the tin, dotted it with fresh raspberries, then smoothed the rest of the mixture on top.

Once both layers were set I poured some melted dark chocolate on top.

Vegan Neapolitan Cheesecake Bars

I removed the Vegan Neapolitan Cheesecake Bars from the tin and cut them into squares. I’d recommend storing them in the freezer, but bring to fridge temperature to serve. You could eat them straight from the freezer but they’ll be more like ice cream and not as soft. It depends what texture you prefer!

Vegan Neapolitan Cheesecake Bars

These Vegan Neapolitan Cheesecake Bars are absolutely delicious! The cheesecake filling is so creamy, you’d never guess it was made from cashews! I recommend eating them upside down as the chocolate layer gets quite hard so it’s easier to break through it this way.

Recommended equipment & ingredients*

8″ Square tin Mixing bowls Cooling rack
Kitchen scales Hand blender NutriBullet
Freeze dried raspberries

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More vegan cheesecake recipes…

Vegan Vanilla Cheesecake
Vanilla Cheesecake Vegan Chocolate Orange Cheesecake
Vegan Neapolitan Cheesecake Bars

Vegan Neapolitan Cheesecake Bars

Biscoff biscuit base, vanilla cashew cheesecake layer, raspberry cashew cheesecake layer, topped with dark chocolate
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: vegan
Prep Time: 45 minutes
Chilling time: 4 hours 30 minutes
Total Time: 5 hours 15 minutes
Servings: 16
Author: thebakingexplorer


For the biscuit base

  • 250 g Lotus biscoff biscuits crushed into crumbs
  • 100 g Dairy free spread melted

For the vanilla layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 120 ml Coconut milk
  • 1 tsp Vanilla extract
  • Pinch of Salt
  • 70 g Coconut oil melted

For the raspberry layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 135 ml Coconut milk
  • Pinch of Salt
  • 20 g Freeze dried raspberries
  • 200 g Fresh raspberries
  • 70 g Coconut oil melted

For the chocolate topping

  • 200 g 70% cocoa dark chocolate check dairy free


  • Line a 8" square tin with cling film
  • Make the biscuit base by crushing the biscuits into crumbs using a food processor, or bash them with a rolling pin in a bag or bowl
  • Mix the melted dairy free spread into the biscuit crumbs, then press the mixture into the bottom of the tin. Put in the fridge for 30 minutes to chill
  • For the vanilla cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and vanilla extract until smooth
  • Add the coconut oil in stages, mixing between each addition
  • Pour the vanilla cheesecake layer over the biscuit base and smooth over, put in the freezer for at least 2 hours to set
  • For the raspberry cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and freeze dried raspberries until smooth
  • Add the coconut oil in stages, mixing between each addition
  • Pour about a third of the raspberry cheesecake layer over the vanilla cheesecake layer and smooth over, then dot the fresh raspberries all over
  • Add the rest of the raspberry cheesecake mixture and smooth over making sure it fills all the gaps, then put in the freezer for at least 2 hours to set
  • Melt the chocolate and pour over the raspberry cheesecake layer, it will set quickly because of how cold the cheesecake will be
  • Remove from the tin and use a sharp knife to slice the cheesecake into squares, you may need to run the knife under hot water to help it slice through
  • Store in the freezer in an airtight container for up to 2 weeks, they can be eaten frozen but bring them to fridge temperature for the ideal eating consistency. I like to leave them out on a plate for 20-30 minutes then dig in!
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


You could also use freeze dried strawberries and fresh strawberries instead of raspberries if you prefer. When eating, I turned them upside down as the chocolate can be quite hard and it stops the filling from squishing out the sides when you bite into it or use a fork/spoon to break into it

If you like this, check out more of my Vegan recipes!

Vegan Neapolitan Cheesecake Bars

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I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by Angie.

21 comments / Add your comment below

  1. 5 stars
    Would you believe I have only recently discovered that Lotus biccies are vegan friendly! Such a great idea to make them into base of your gorgeous bars! I remember eating Neapolitan ice cream growing up and was not too keen on the strawberry layer myself then either lol. I would happily demolish these lovely bars with their distinctive layer of creamy goodness. Love big chunky raspberries showing off nicely too! Thank you for sharing this beautiful dessert with #BakingCrumbs 🙂

  2. Kat these look delicious! I never used to eat the chocolate ice-cream from the Neopolitan so I love that here the chocolate layer is actually chocolate! 🙂 I love how pretty they look too – definitely one to make (and already vegan so no adapting to do yay!) Thanks for sharing at Fiesta Friday.

    1. Do let me know if you try them! Yes I thought actual chocolate was best otherwise they’d get too tall!

  3. 5 stars
    You are a baker after my own heart! I love baked goods – but struggle with dairy. These vegan cheesecake bars a win all the way!1

  4. 5 stars
    Absolutely beautiful! I adore Biscoff biscuits. I simply cannot have them in the house as I can’t stop until they are gone! What a fabulous dessert. I have never made cheesecake bars but always thinking I must. I was never keen on the strawberry layer either and I much prefer the raspberry/chocolate combo. What a great use to put your new KitchenAid blender to! (which is pretty gorgeous in itself) Thank you so much for sharing with #BakingCrumbs

    1. Thanks so much Jenny!! I’m glad to hear I’m not the only one that prefers raspberry 😀

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